Tembleque – Puerto Rican Coconut Pudding
Easy recipe for Puerto Rican Tembleque, this traditional dessert consists of a creamy coconut pudding made with coconut milk, coconut cream, sugar, water, cornstarch, vanilla, lime or lemon peel, and ground cinnamon.
Servings 8
Ingredients
- 2 ½ cups coconut milk 600 ml
- ½ cup coconut cream 170 g.
- 1 cup water
- 1 cup sugar 200 g.
- ¾ cup cornstarch 75 g.
- 1 teaspoon vanilla extract
- 1 piece of lime or lemon peel
- Ground cinnamon to decorate
Instructions
- Have all the ingredients ready and measured before beginning the cooking process.
- Turn on the stove to medium heat. Add the coconut milk, the vanilla extract, and the lime peel. Mix them with a whisk for a couple of minutes until you have a smooth mix.
- Add the sugar and stir well until the sugar completely dissolves.
- Dissolve the cornstarch in the cup of water; and add it to the pot and immediately mix with the whisk. From this point you cannot stop beating/whisking for even a moment.
- Continue beating vigorously with the whisk. Scrape the bottom of the pan to prevent the mixture from sticking to the bottom. Add the coconut cream. Stir for a couple of minutes until the mixture is smooth. Carefully remove the piece of lemon peel.
- Pour the mixture into the mold and leave it to refrigerate overnight.
- The next day, carefully remove it from the mold and place it directly on the plate where you will serve it.
- Sprinkle a little cinnamon on top and enjoy!
